Easy Ghachak

Easy Ghachak

Course Snacks
Cuisine Indian


  • 2 1/2 cups jaggery powder
  • 1 cup peanuts
  • 2 teaspoons ghee clarified butter
  • 1/2 teaspoon fennel seeds (saunf)


  • Dry roast peanuts in a pan on medium heat. Stir often to get uniform heat.
  • In a heavy-bottomed pan heat ghee, add jaggery powder and let it melt. As soon as it melts completely and starts to leave sides of the pan, add saunf and peanuts.
  • Smear oil on the back of dinner plate (or cookie sheet) and also on the rolling pin.
  • Spread the mixture on the back of the plate. Smooth the surface with the oiled rolling pin to desired thickness (1/4th to 1/2 inch).
  • Once it reaches room temperature cut into pieces.